You Have to Make this Brown Butter Nutella Banana Bread

Preheat the oven to 350°. Butter a 9x5x3-inch loaf pan.

Mash 3 bananas in a bowl, sprinkle cinnamon on top (I just eye-balled a few shakes) and mix together.

Mix the flour, baking soda and salt together in a bowl and set aside.

Brown butter: Melt butter over medium heat. Occasionally scrape the bottom and sides of the pan with a rubber spatula until the butter foams, then turns a deep golden brown and transmits a nutty smell (about 5 minutes). Make sure to watch your butter closely because it can burn very quickly. Turn the heat off and pour your butter into a large heat-safe mixing bowl to cool.

When butter is cooled, add mashed bananas, sugar, yogurt, eggs and vanilla extract and stir until the mixture is evenly combined.

Pour the flour mixture into the wet ingredients one section at a time, stirring evenly to incorporate. Be careful not to overmix.

Pour half of the batter into the prepared pan and use an offset spatula to even out the mixture.

Heat ⅓ cup of Nutella in the microwave for 15 seconds so it is easier to manipulate.

Spoon half of the Nutella in several spaced out dollops on top of the batter and use a toothpick to swirl the Nutella. Swirling can be done by dragging a toothpick vertically and horizontally across the dollops to create a desired pattern.

Spoon the remaining batter on top of the Nutella layer and flatten with offset spatula. Add remaining Nutella in dollops on top of the bread and swirl into a desired pattern.

Cut a medium-sized banana in half vertically. Pour a little bit of dark brown sugar onto a plate or cutting board and shimmy the bottoms of both halves of the banana in the brown sugar until fully coated. Place the bananas cut-side up on top of the batter and sprinkle a little brown sugar on top of each banana.

Bake bread for 55-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If you are using a metal loaf pan, set your timer to 45 minutes to make sure your loaf doesn’t burn.

Upon removing your banana bread from the oven, use a pastry brush to brush the top of the loaf with 2 tablespoons of brown butter. Instead of making all of the brown butter at once, I chose to make a second batch of brown butter when the bread was almost done finishing in the oven.

Allow banana bread to cool and serve slightly warm.